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Scallops and Mushrooms in Creamy Tomato Sauce

4 servings

1	8 oz. package linguine
1	medium onions, thinly sliced
2	tablespoons butter or margarine
1	pound sea scallops, cut in half crosswise
1 3/4	cups sliced, fresh mushrooms
2	tablespoons all -purpose flour
1	cup half and half
1/4	cup tomato paste
2	drops hot pepper sauce
	Salt and Freshly ground black pepper to taste
	garnish: fresh dill sprigs

Cook Linguine according to package directions; drain well. Set aside and keep warm.

Cook onion in melted butter in large skillet over medium-high heat, stirring constantly, until tender.
Add scallops, and cook over medium heat 5 minutes or until scallops are opaque.
Add mushrooms, sprinkle with flour. Stir in half and half, and cook, stirring constantly,
until mixture is thickened and bubbly. Add tomato paste, hot sauce, and salt and
pepper to taste; cook, stirring constantly, just until thoroughly heated.
Serve scallop mixture immediately over linguine. Garnish, if desired, with dill sprigs.

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